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Greek lemon pie with country leaf
Lemon Pie with Rustic Leaf will not remind you of the classic lemon cake. It is closer to a milk pie and a milk pie with hints of lemon.
Put the milk, sugar, flour and vanilla in a saucepan and stir constantly until the mixture thickens.
Take it off the heat and add the yogurt, lemon juice and zest and keep stirring so that the cream doesn’t curdle.
After it has cooled a little, add the eggs, which we have beaten slightly.
In the meantime, roll out 3 sheets of unleavened dough and place them in the pan after having first greased it. Oil the leaves as well.
We open the leaves with the technique from the Macedonian puff pastry. But instead of butter as is customary in Macedonia, we use olive oil.
Then put the filling and spread it to cover the entire surface of the leaves.
We turn the leaves and make a nest.
Sprinkle with the almonds.
Bake the pie for about an hour at 160ºC in the air until golden.
Many thanks to chef Kostis Kostakis and the delicatessen for this recipe A La Grec.